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You could do that, Or you could just get one of the many German Wheat yeasts that are available. Like Wyeast 3333, 3068, or the White labs versions. They will all impart the same banana/clove flavor.

Is that the stuff they have been selling in Costco Lately?

Geeze how full was that Carboy before it started spewing out. You know, your supposed to leave some head space in there.

I like northerbrewer.com , if you are looking for kits they seem to have the best prices, options, and their web site is easy to use and has alot of pictures(I like to see what I am buying, especially when it comes to small parts like for kegs because I don't always know the name for what I want).

You can play around with it. If you enter volume as 2.5, gallons as 4 and temp as 65, you get 4.28oz. So he probably put in around 2.5 for the volume. So if you want a mild carb level then 2.75oz should work fine. I used that calculator when I did my hefe, I wanted high carb volume and...

What was the recipe? Did you use any table sugar? That could cause a cidery flavor.

Could you tell us what varieties of apples that you use? And the type of chapagne yeast?

You don't really need to re hydrate the yeast. When I started mine, I just dumped in the juice one gallon at a time, before the last gallon I dumped in the yeast and then used the last gallon of juice to wash it off of my funnel. Splashing in the juice helped to give it more oxygen, and it took...

I started my first batch a few weeks ago, I hope to bottle in about another week. I used the Nottingham yeast, but then I read that Wheat yeasts work well to help keep them more sweet. So my next batch I am going to try that. Mine is 100% fresh pressed juice no additives, not pasteurized...

Keep in mind there is a big difference between American hefe and German hefe. Pyramid is not a good representation in my opinion. If you want to try a good American hefe, then I would suggest Widmer Bros. They are one of if not the first to brew an American hefe and it wins the most awards...

All of the BMC type beers are 4.1 and higher, so either you don't know what your talking about and just making stuff up. Or you think you know what your talking about but never thought to check your facts.

The population has nothing to do with it, thats the whole point of per capita.

I am going to go out on a limb and say you should use those hops to make Beer.

You don't necessarily need an IC to get good cold break. My first two brews where done with just a cold water bath, not even ice, it took awhile to cool down but I still got cold break.

Umm yeah, he lied to you to try to keep you from going some where else for your product. here is a good example of the price difference, from northerbrewer.com 3# of LME $9.50 3# of the same kind in DME $11.50

Why do you want to keg if you are not able to refrigerate your kegs? You like to drink them at room temp?

This is great, just want I was looking for. I have a window air unit like that from when we lived in an apartment. This is for sure my next project.

With a little math you can figure how much you lost during fermentation and on your next batch top up to compensate. 1 gallon = 128 oz. so thats about 10.5 12oz bottles per gallon. or 53.3 12 oz bottles per 5 gallon. So if you started out with 5 gallons exactly into the primary. and you...

Thats just a cool benefit of using a clear primary. Depending on the beer you can end up with more or less of that, as the yeast start to get really active, you will see similar stuff shooting all over in there like mad. One of my favorite parts of brewing is watching the fermentation process...

The 1.008 is your FG(Final Gravity) if you measured it after the fermentation. SG(Starting Gravity, or Specific Gravity) is what the reading would be before fermentation. Did you take a SG reading? If so subtract the FG from the SG and multiply by 131 to get your abv. The beer is probably fine...